Lemon Blueberry Cupcakes
1 hr 15 minMakes 15 cupcakes
Tender lemon cupcakes studded with blueberries, topped with tangy cream cheese frosting.
| prepPreheat oven to 350°F / 177°C | ||||||||
| prepLine a 12-cup muffin pan with cupcake liners | ||||||||
| 188 g all-purpose flour (spooned & leveled) | Whisk flour, baking powder & salt | Add dry mix, milk & lemon juice, mix until combined | Fold in floured blueberries | Fill liners 2/3 full, bake 350°F / 177°C, 18–21 min | Cool cupcakes completely | Frost cooled cupcakes & garnish | Chill uncovered 20 min to set frosting | |
| 2 teaspoons baking powder | ||||||||
| 1/2 teaspoon salt | ||||||||
| 113 g unsalted butter, softened to room temperature | Cream butter, sugar & lemon zest, 3 min | Beat in eggs & vanilla, 1 min | ||||||
| 200 g granulated sugar | ||||||||
| 1 tablespoon lemon zest | ||||||||
| 2 large eggs, at room temperature | ||||||||
| 1 1/2 teaspoons pure vanilla extract | ||||||||
| 120 ml whole milk or buttermilk, at room temperature | ||||||||
| 60 ml fresh lemon juice | ||||||||
| 140 g fresh or frozen blueberries, tossed in 1 tablespoon flour | ||||||||
| 226 g full-fat brick cream cheese, softened to room temperature | Beat cream cheese & butter until smooth, 2 min | Add sugar, vanilla & salt, beat 2 min on medium-high | ||||||
| 56 g unsalted butter, softened to room temperature | ||||||||
| 240 g confectioners' sugar | ||||||||
| 1 teaspoon pure vanilla extract | ||||||||
| pinch salt | ||||||||
| lemon slices, optional for garnish | ||||||||
| extra blueberries, optional for garnish | ||||||||
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